Best 3 Test Kitchens Favorite Pate Brisee Recipes
In the realm of baking, few pastries hold a place of honor quite like the classic pâte brisée. Renowned for its versatility, this fundamental dough forms the foundation of countless culinary creations, from savory tarts and quiches to delectable cookies and pies. Join us on a delightful journey as we delve into the secrets of crafting the perfect pâte brisée, exploring a collection of carefully curated recipes that showcase its endless possibilities.
Within these pages, you'll find a treasure trove of culinary inspiration, featuring recipes that cater to diverse tastes and skill levels. For those seeking a traditional approach, the Classic Pâte Brisée recipe provides a straightforward guide to creating this timeless dough. Alternatively, the Gluten-Free Pâte Brisée recipe offers a delectable alternative for those with dietary restrictions, ensuring everyone can indulge in the joys of this versatile pastry.
For those who love savory delights, the Savory Pâte Brisée recipe unlocks a world of possibilities. Create an unforgettable Quiche Lorraine, where creamy custard embraces savory bacon and cheese, all nestled within a flaky, golden crust. Or embark on a Mediterranean adventure with the Sun-Dried Tomato and Goat Cheese Tart, where tangy sun-dried tomatoes and creamy goat cheese dance harmoniously atop a crisp pâte brisée base.
If your heart belongs to sweet indulgences, the Sweet Pâte Brisée recipe awaits. Discover the irresistible charm of the Classic Apple Pie, where tender apples are enveloped by a warm embrace of cinnamon and sugar, all encased within a buttery, flaky crust. Chocolate lovers will delight in the Chocolate Tart, where rich, decadent chocolate ganache fills a crisp pâte brisée shell, creating a symphony of flavors that will tantalize your taste buds.
For those who prefer a touch of rustic elegance, the Rustic Galette recipe beckons. Fill flaky pâte brisée with an array of seasonal fruits, from sweet berries to tart stone fruits, and create a stunning centerpiece that is both visually appealing and bursting with flavor.
As you navigate through these recipes, you'll discover invaluable tips and techniques that will elevate your baking skills to new heights. From the art of blind baking to the secrets of achieving the perfect golden crust, our expert guidance will ensure that your pâte brisée creations emerge from the oven as masterpieces of culinary art.
So embark on this delectable journey, embrace the versatility of pâte brisée, and let your creativity soar. Whether you're a seasoned baker or just starting your culinary adventure, these recipes will guide you towards creating unforgettable pastries that will delight your senses and leave your loved ones craving for more.
PATE BRISEE FOR PIES
This recipe, perfect for our Rhubarb-Strawberry Lattice Pie, is versatile and can be used for other recipes. Try our Pear Streusel, Peach-Custard Pie, and Apricot Pie with Coconut Crumble recipes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 2 disks (enough for 1 double-crust 9- or 10-inch pie or 2 single-crust 9- or 10-inch pies)
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/3 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
PâTE BRISéE
My grandmother taught me how to make this basic pastry when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything-sweet or savory.
Yield Makes enough for two 8-inch tarts
Number Of Ingredients 5
Steps:
- In a mixer fitted with the paddle attachment, mix the flour, salt, butter, and shortening on low speed until crumbly. With the machine running, add 2 tablespoons cold water and the egg. Beat just until the dough comes together in large clumps.
- Divide the dough in half and press each half into a 1-inch-thick round disk. Wrap each tightly in plastic and refrigerate until firm, at least 1 hour or up to 3 days; let stand at room temperature for 15 minutes before rolling. Alternatively, the dough can be frozen for up to 1 month; thaw in the refrigerator overnight.
- For each crust, on a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 10-inch round. Carefully transfer the dough to an 8-inch round fluted tart pan with a removable bottom, pressing the dough gently against the bottom and up the sides. If necessary, trim the edges against the rim.
- Line the dough with foil, then fill with dried beans or pie weights. Freeze overnight, or until very hard.
- To blind bake a tart shell, preheat the oven to 375°F.
- Bake the frozen crust until the edges are set, about 20 minutes. Remove the foil and beans. Poke holes all over the bottom of the crust with a fork, then return to the oven. Bake until the bottom is set and the crust is blonde, about 8 minutes. Let cool in the pan on a rack.
TEST KITCHEN'S FAVORITE DEEP-DISH PATE BRISEE
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together in minutes thanks to a food processor. Use it to make classics like this Deep-Dish Pumpkin Custard Pie, or try something new this year like a Bird's-Nest Pudding Pie or Spiced Pear Pie with Buckwheat Crumble.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h5m
Yield Makes enough for one 9-inch deep-dish pie
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 4 tablespoons water evenly over mixture. Pulse until mixture holds together when pinched (dough should not be wet or sticky). If dough is too dry, add more water, 1 teaspoon at a time, and pulse.
- Form dough into a disk and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day. (Dough can be frozen up to three months. Let thaw in the refrigerator a day before using.
Tips:
- Use cold ingredients: Cold butter and water will help keep the dough flaky and prevent it from becoming tough.
- Work the dough quickly: Overworking the dough will make it tough. Work it just enough to bring it together.
- Chill the dough before rolling: Chilling the dough will make it easier to roll and prevent it from shrinking in the oven.
- Use a light touch when rolling the dough: Rolling the dough too hard will make it tough. Use a light touch and roll it out evenly.
- Bake the dough until it is golden brown: The dough should be golden brown all over when it is done baking.
Conclusion:
Pâte brisée is a versatile dough that can be used for a variety of sweet and savory dishes. With its flaky texture and buttery flavor, it is a classic French pastry that is sure to impress your friends and family. By following the tips in this article, you can easily make your own pâte brisée at home.
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